Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology

• Source of potassium chloride significantly affected saltiness and bitterness.
• HVP and AMP were found to enhance saltiness and mask bitterness.
• Umami tasting compounds of HVP enhanced saltiness perception.
• Taste–taste interaction was exploited for sodium reduction in Cheddar cheese.
• Cheddar cheese was prepared with significant sodium reduction.

Salt reduction in cheese is a challenge since it leads to defects in body, off-flavour development and bitter after-taste owing to its key role in changes during ripening. Cheddar cheese was chosen due to its high consumption in industrialized countries together with high concentration of sodium (approximately 6 g kg−1 cheese) which may result in hypertension and cardiovascular disease. Present study envisaged to reduce sodium content of Cheddar cheese by using potassium based salt replacer in combination with flavour enhancers and bitter blockers to mask the off-flavours and bitterness recognized in Cheddar cheese containing potassium salts. Various commercial products and combinations were tried in solutions; Saloni K, hydrolyzed vegetable protein and adenosine-5′-monophosphate (AMP) gave the highest saltiness and lowest bitterness scores. To optimize their content in Cheddar cheese, response surface methodology was used; and responses were flavour, body & texture, colour & appearance, saltiness and bitterness. Low sodium cheese with 75% sodium chloride substitution, 2 g L−1 hydrolyzed vegetable protein and 300 mg L−1 AMP gave best results without sensory loss.